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Creamy Coconut Sweet Potato Bake

Prep Time15 mins
Cook Time1 hr 20 mins
Course: Appetizer, Side Dish
Servings: 8 servings


  • 3 lbs sweet potatoes (about 4 medium)
  • 1 tbsp coconut oil
  • 3 cloves garlic, minced
  • 1 yellow onion, chopped
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 cup coconut milk, canned
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 2 tsp tapioca flour + 1 tbsp water
  • 1/2 cup parsley, chopped for garnish
  • 1/2 cup toasted walnuts or pepitas optional


  • Preheat the oven to 350 degrees.
  • Using a mandolin, slice sweet potatoes into thin slices. (if preferred, peel potatoes before using the mandolin, but not neccesary)
  • In a medium skillet, heat coconut oil over medium high heat. Add onion and garlic, stir fry for 3-4 minutes.
  • Add cumin, chili powder, salt and pepper. Stir fry for an additional minute, until fragrant.
  • Stir in coconut milk and bring to a simmer. In a small bowl, mix tapioca flour with water to create a slurry. Add slurry to the simmering coconut milk and stir to thicken.
  • Add coconut milk/onion mixture to the base of a 8x12 casserole dish. Arrange sweet potato slices "standing up" in the casserole dish.
  • Cover with foil and bake for 60 minutes. Remove the foil and cook for another 15 minutes, to brown the top.
  • Top with fresh parsley and toasted nuts (optional).


  • I use Thai Kitchen's Organic Coconut Milk. I find that other brands and private label coconut milks are very watered down. Use Thai Kitchen's to get the best consistency and truly creamy coconut milk.
  • My casserole dish is 8x12, but it should work with most size casserole dishes. Just stuff as many potatoes as you can in!